Texas Roadhouse Butter Chicken Skillet

Season both sides of the chicken with salt, cracked black pepper, and paprika.
Heat a large skillet over medium heat and melt 2 tablespoons of the butter. Add the chicken and sear until golden brown on both sides and fully cooked through—about 5–6 minutes per side, depending on thickness. Remove chicken and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
Pour in the chicken broth and stir in the honey. Use a wooden spoon to scrape up any browned bits from the pan—this builds flavor.
Return the chicken to the skillet and spoon the sauce over each piece. Simmer uncovered for 5–7 minutes, or until the sauce slightly thickens and coats the chicken.
If using cheese, sprinkle it over the chicken and cover the skillet briefly to melt.
Garnish with dried parsley and optional caramelized onions before serving.

Creamy Twist: Add 1/4 cup of heavy cream after the broth for a creamier sauce.
Spicy Version: Stir in red pepper flakes or a dash of hot sauce for some kick.
Herb Upgrade: Use fresh parsley or thyme for an elevated herbaceous note.
Smoky Style: Substitute smoked paprika and add a few drops of liquid smoke for a barbecue-like depth.

Pound thicker chicken breasts to an even thickness to ensure even cooking.
Don’t skip searing the chicken—it adds essential color and flavor.
For deeper richness, use homemade chicken broth or a high-quality store-bought one.
The sauce will continue to thicken as it cools slightly; avoid over-reducing.
Serve with buttery mashed potatoes or grilled corn for a true Southern experience.